Use of Microbes for Improving Food Safety and Quality

[...]the power of microbes as a tool of upgrading food safety and quality may be used through the whole agrofood chain. Some recent topics in this scientific area are reduction of foodborne hazards by preharvest interventions, improvement of food quality by microbe-based feed modifications, prevention of food spoilage and extending shelf-life by microbial interactions, probiotics in feed and food, autochthonous and commercial starter cultures' properties, and reduction of foodborne public-health hazards (i.e., pathogens, spoilers, biogenic amine producers, mycotoxins producers, and carriers of antimicrobial resistance) by applying competitive microbes or their metabolites in food. [...]S. S. Behera et al. reviewed functional properties of Lactobacillus plantarum for improving safety properties of fermented foods.